Ancho Poblano Pepper Seeds (Mexican Hot Type) 1924

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Description

Ancho Poblano Pepper Seeds (Mexican Hot Type). 1924 With 9,000 years of cultivation behind them, it is no wonder that there are a myriad of pepper varieties available to the home gardener – all have their origins in wild species native to Central and South America. Poblanos come from Pueblo Mexico and are unusually mild for a hot pepper. They do like to surprise you every now and then with some very hot fruit. Essential for mole sauces. Enjoy this pepper fresh or dried. Scoville Heat Unit Rating – 4000.

Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU.

How to Grow

160 seed/gram. Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.

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